Crab Cakes


  • 1 pound lump crabmeat (fresh or canned)
  • 1/3 cup mayonnaise
  • 1 egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning (or a blend of paprika, cayenne, and other spices) (I prefer Tony’s Creole Seasoning, but this recipe, like any, can be adjusted to your palate.)
  • 1/2 cup breadcrumbs (panko or regular)
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup finely chopped green onions (scallions)
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Lemon wedges and tartar sauce for serving


  1. Prepare the crab meat: Gently pick through the crab meat to remove any shells or cartilage. Be careful not to break up the crab meat lumps too much.
  2. Make the crab cake mixture: In a mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, parsley, and green onions. Mix everything together until well combined.
  3. Fold in the crab: Gently fold the lump crab meat into the mixture, being careful not to break up the crab lumps. You want to keep those chunks intact for the best texture.
  4. Season: Taste the mixture and season it with salt and pepper to your liking. Adjust the seasonings to suit your taste preferences.
  5. Form the crab cakes: Divide the crab mixture into 6-8 equal portions and shape them into patties. You can make them as thick or thin as you like.
  6. Chill the crab cakes: Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps the cakes hold their shape during cooking.
  7. Fry the crab cakes: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Once the oil is hot (but not smoking), carefully add the crab cakes. Cook them for about 3-4 minutes on each side or until they’re golden brown and cooked through.

Serve: Serve the crab cakes hot with lemon wedges and tartar sauce. They’re delicious on their own, as a sandwich in a bun, or as part of a seafood platter.